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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.3
  • Total Fat: 12.2 g
  • Cholesterol: 74.7 mg
  • Sodium: 627.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 30.6 g

View full nutritional breakdown of Yellow Thai Curry (Recipe Goldmine) calories by ingredient
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Yellow Thai Curry (Recipe Goldmine)

Submitted by: AWOLFOUTWEST

Introduction

Original recipe altered to substitute pork for chicken. Recipe indicates 4 servings, but we get 6 satisfying portions out of this recipe. We always use 1 tbsp Yellow Curry, as the Red is too hot for my wife. Original recipe altered to substitute pork for chicken. Recipe indicates 4 servings, but we get 6 satisfying portions out of this recipe. We always use 1 tbsp Yellow Curry, as the Red is too hot for my wife.
Number of Servings: 6

Ingredients

    2 (14 ounce) cans coconut milk, unshaken
    2 teaspoons to 1 tablespoon red curry paste or yellow curry paste
    1/2 teaspoon turmeric (if using red curry paste)
    2 teaspoons yellow curry powder (if using red curry paste)
    1 pound boneless, skinless chicken, cut into chunks
    1 potato, peeled and cut into chunks
    2 tablespoons fish sauce
    1 tablespoon palm sugar or light brown sugar
    Jasmine or sticky rice
    Ginger* (optional) ( 1 tsp)
    Garlic* (optional) ( 1 tsp)
    Lemon grass* (optional) ( 1 tsp)

Directions

Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add chicken and stir-fry 2 to 3 minutes or until chicken is coated with curry paste.

Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.

Yields 6 servings.

* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.

Serving Size: makes (6) 1.2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AWOLFOUTWEST.






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